Discovering Delicious: My Family’s Favorite Recipes by the Pioneer Woman

Ree Drummond, affectionately known as the Pioneer Woman, began her culinary journey as a home cook on a ranch in Oklahoma. From those humble beginnings, she has built a domestic empire, boasting five cookbooks, a beloved Food Network show, and even a charming hotel in Pawhuska. Her approachable style and focus on family-friendly meals have resonated with home cooks everywhere, myself included. Inspired by her down-to-earth approach, I decided to dive into the world of Recipes By The Pioneer Woman, trying out a variety of dishes for my own family. The results have been overwhelmingly positive, and I’ve learned some valuable lessons along the way.

Lesson 1: The Unmatched Comfort of Pioneer Woman’s Home Cooking

Sunday is my dedicated cooking day. While weeknights are often too hectic for elaborate meals, Sundays offer the perfect opportunity to embrace my inner chef and prepare dishes that bring comfort and joy. I also prioritize recipes that reheat well, ensuring delicious and stress-free meals throughout the busy week.

My toddler, like many kids, is a devoted fan of mac and cheese. Ree Drummond’s recipe for Quick Shells and Cheese, found in The Pioneer Woman Cooks: Dinnertime, is an absolute winner. It manages to be both incredibly easy to make and utterly delicious – a true weeknight miracle. Another comfort food staple I explored was her Perfect Pot Roast. The Pioneer Woman’s Pot Roast recipe is incredibly savory, simple to prepare in the Crockpot, and yields generous leftovers, perfect for extending that Sunday cooking magic into Monday and beyond.

Perfect Pot Roast Recipe

Ingredients:

• Salt and freshly ground black pepper
• One 3- to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Instructions:

1. Preheat your oven to 275 degrees F (135 degrees C).
2. Season the chuck roast generously with salt and pepper.
3. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the halved onions and brown them on both sides. Remove onions and set aside on a plate.
4. Add carrots to the same hot pot and toss until slightly browned, about a minute. Reserve carrots with the onions.
5. If needed, add a bit more olive oil to the pot. Place the roast in the pot and sear on all sides until nicely browned, about a minute per side. Remove roast to a plate.
6. With the burner still on high, deglaze the pot using red wine or beef broth (about 1 cup), scraping the bottom with a whisk to loosen browned bits. Return the roast to the pot and add enough beef stock to cover the meat halfway.
7. Add the reserved onions and carrots, along with fresh rosemary and thyme sprigs.
8. Cover the pot and roast in the preheated oven for 3 hours for a 3-pound roast, or 4 hours for a 4 to 5-pound roast. The pot roast is ready when it’s fork-tender and easily falls apart.

Lesson 2: Pioneer Woman Breakfasts: Starting the Day Right

A delicious and hearty Pioneer Woman breakfast casserole, perfect for a family brunch.

My exploration of make-ahead meals began when I experimented with Joanna Gaines’ recipes. I discovered that my family truly appreciates a good breakfast casserole. It’s the ultimate morning time-saver, easily prepped the night before and baked fresh in the morning. Plus, a single breakfast casserole can often stretch to cover two meals for my family, making it incredibly efficient. Ree Drummond excels in this area, offering a range of scrumptious breakfast casseroles perfect for both family breakfasts and larger gatherings. Her Loaded Tater Tot Bake is a fantastic example, and readily available copycat recipes capture the essence of Ree’s crowd-pleasing breakfast dish. For those seeking variations, the Pioneer Woman’s tater tot casserole recipe offers even more inspiration for a hearty and satisfying breakfast.

Lesson 3: Delightful Pioneer Woman Desserts to Satisfy Any Sweet Tooth

We had fallen into a bit of a chocolate chip cookie routine at my house – delicious, but sometimes you crave something new! Being a dedicated sweet tooth myself, and having always cherished my original Pioneer Woman cookbook (a thoughtful wedding gift!), I decided it was time to explore her dessert repertoire. This week became the perfect opportunity to bake something new and exciting. And I was absolutely right! Missy’s Blueberry and Lemon Cupcakes are a must-bake. The bright citrus notes combined with sweet blueberries make for a truly divine treat.

Missy’s Blueberry and Lemon Cupcakes Recipe

Ingredients:

Cupcakes:

• 1 1/2 sticks unsalted butter, softened
• 3 large eggs, room temperature
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups granulated sugar
• 1/4 cup milk
• 3 tablespoons finely shredded lemon peel
• Butter baking spray
• Fresh blueberries, lightly coated in flour

Frosting:

• 3 to 4 cups powdered sugar
• 1 stick unsalted butter, softened
• 1 stick cream cheese, softened
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. For the batter: Cream together the softened butter and eggs. In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine granulated sugar, milk, and lemon peel. Gradually mix the butter and egg mixture into the milk and sugar mixture until combined. Slowly add the dry flour mixture to the wet ingredients and blend until just incorporated.
3. Line a cupcake pan with paper liners and spray with butter baking spray. Fill each cupcake liner about three-quarters full with batter. Gently drop the flour-coated blueberries on top of each cupcake. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
4. For the frosting: In a large bowl, combine powdered sugar, softened butter, softened cream cheese, lemon juice, and lemon zest. Beat with an electric mixer until light and fluffy. Pipe frosting onto cooled cupcakes and decorate with additional lemon peel, fresh blueberries, and mint leaves, if desired.

Lesson 4: The Cowboy Chopped Salad: A Pioneer Woman Recipe That Steals the Show

Stop everything and seek out the Pioneer Woman’s Cowboy Chopped Salad recipe. Seriously. So. Good. This salad transcends the typical side dish; it’s substantial enough for a light meal at home and also makes the absolute BEST side to bring to potlucks, parties, or a friend’s house. It’s a delightful departure from ordinary salads, bursting with savory flavors and satisfying textures. The Pioneer Woman truly nailed it with this one.

Cowboy Chopped Salad Recipe

Ingredients:

Bacon and Tortilla Strips:

• 12 slices bacon, chopped
• Vegetable oil, for frying
• 4 corn tortillas, cut into thin strips

BBQ Ranch Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup barbecue sauce
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 1 clove garlic, finely chopped
• Buttermilk, as needed to adjust consistency
• Hot sauce, to taste
• Kosher salt, to taste

Salad:

• 1 head iceberg lettuce, cut into chunks and thinly sliced
• 1 pint grape tomatoes, halved
• 1 bunch scallions, sliced
• 1 pound Cheddar cheese, grated
• Pico de gallo, store-bought or homemade

Instructions:

1. For the bacon and tortilla strips: Fry chopped bacon in a medium skillet over medium heat until crispy, about 8 minutes. Drain on paper towels. Add vegetable oil to the bacon skillet and fry tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
2. For the BBQ ranch dressing: In a bowl, whisk together mayonnaise, sour cream, barbecue sauce, parsley, chives, and garlic. Thin to desired consistency with buttermilk. Season with hot sauce and salt to taste.
3. For the salad: In a large bowl, combine lettuce, tomatoes, scallions, bacon, and most of the grated Cheddar cheese. Drizzle with BBQ ranch dressing and toss to combine. Scatter pico de gallo, crispy tortilla strips, and reserved cheese over the salad before serving.

Ree Drummond’s recipes are consistently delicious and generally straightforward to prepare, making them perfect for busy home cooks. The primary consideration with many Pioneer Woman recipes is their calorie density. Those mindful of healthy eating may want to reserve these delightful dishes for special occasions and potlucks, as mentioned in Taste of Home’s collection of Ree Drummond potluck foods.

Exploring recipes by the Pioneer Woman has been a truly enjoyable and flavorful experience for my family. From comforting classics to exciting new flavors, Ree Drummond’s culinary creations are sure to please any palate and bring a touch of ranch-style goodness to your kitchen.